Gluten-Free Khakra
Delight in the irresistible crunch of gluten-free khakra—a wholesome, crispy flatbread made from a nourishing mix of sorghum flour, rice flour, and besan (chickpea flour). Perfect for snacking or pairing with your favorite dips, this healthier version of the traditional Indian khakra is completely gluten-free and loaded with bold flavors from spices like cumin, turmeric, and a hint of red chili. Crafted with minimal oil and toasted to perfection on a tava, these light yet satisfying crackers are an excellent guilt-free treat for midday hunger pangs or a tea-time indulgence. Quick to prepare and with a shelf life of up to two weeks, this recipe is ideal for meal prepping and is sure to become your go-to for gluten-free snacking.
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Recipe Information
Ingredients
- 1 cup Sorghum flour (Jowar flour)
- 0.5 cup Rice flour
- 0.5 cup Besan (Chickpea flour)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Salt
- 2 tablespoons Oil
- 0.75 cup Water
Instructions
In a large mixing bowl, combine sorghum flour, rice flour, and besan. Mix well.
Add cumin seeds, turmeric powder, red chili powder, asafoetida, and salt to the flour mixture. Stir to ensure even distribution of spices.
Pour in the oil and rub it into the flour mixture with your fingers until the mixture resembles a coarse crumb.
Gradually add water, little by little, kneading as you go, until a firm and smooth dough forms. You may not need all the water, so go slowly.
Divide the dough into 10 equal portions and roll each portion into a ball.
Place one dough ball onto a flat, clean surface and use a rolling pin to roll it into a thin circle about 6 inches in diameter. Keep the surface lightly dusted with a little sorghum flour to prevent sticking.
Heat a non-stick tava or griddle over medium heat.
Place the rolled khakra on the hot tava. Cook until light brown spots appear on the underside.
Flip the khakra and, using a cloth or spatula, press gently to make it crispy.
Continue flipping and pressing until both sides are golden brown and crisp.
Remove from the tava and allow it to cool on a wire rack.
Repeat with the remaining dough balls.
Once cooled, store the khakras in an airtight container. They stay fresh for up to two weeks.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1104 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
